Original Recipe HERE
This stuff was so good. The lemon zest and juice made all the difference, and the tartness complimented the mild almond flavor well. It is definitely a dessert bread, though I disregarded that fact and had it with every meal (and in between meals).
My only complaint is that there wasn't a taste of glaze in every bite. I'd like to make this in muffin form in the hopes of rectifying that minor flaw.
Ingredients
* For the bread:
1-1/2 cups all-purpose white flour
1/2 teaspoon salt
1 teaspoon baking powder
1 cup white sugar
2 Tablespoons lemon zest
3/4 cup unsweetened almond milk
1/2 cup canola or vegetable oil
2 large eggs, slightly beaten
1 teaspoon fresh lemon juice
1 teaspoon vanilla extract
1 teaspoon almond extract
* For the lemon glaze:
1 cup powdered sugar
1-1/2 Tablespoons fresh lemon juice
1 teaspoon almond extract
3 tablespoons sliced almonds, for garnishing [I did not use]
Directions
(1) Preheat oven to 350° F. Grease a 9x5" loaf pan
(2) In a large bowl, sift together flour, salt, and baking powder.
(3) In a small bowl, combine sugar and lemon zest. Rub together with fingers until fragrant.
(4) Whisk sugar into the flour mixture.
(5) In a medium bowl, combine almond milk, oil, eggs, lemon juice, vanilla, and almond extract.
(6) Add wet ingredients to dry ingredients. Stir until combined; pour batter into loaf pan.
(7) Bake for 55-60 minutes, or until toothpick comes out clean.
(8) Place the loaf on a cooling rack; cool for 15 minutes.
(9) Loosen the sides of the bread with a knife; remove loaf from pan. Let cool completely on wire rack.
(10) Meanwhile, combine powdered sugar, lemon juice, and almond extract in a small bowl. Whisk until smooth. Drizzle glaze over bread. Sprinkle sliced almonds over the bread if desired.
Kid Participation:
* Measure dry ingredients
* Sift dry ingredients
* Lemon-ify sugar
* Measure wet ingredients
* Stir batter
* Whisk glaze
* Sprinkle almonds
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